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Pink Velvet Raspberry Cheesecake

Irresistible Pink Velvet Raspberry Cheesecake You’ll Love

This Pink Velvet Raspberry Cheesecake is a luxurious dessert that combines creamy filling with a buttery crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill Time 6 hours
Total Time 7 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 and 1/2 cups Crushed Graham Crackers
  • 1/2 cup Melted Butter No substitutions recommended.
  • 1/4 cup Sugar
Filling
  • 24 oz Cream Cheese Opt for full-fat for best texture.
  • 1 cup Raspberry Puree Frozen raspberries can be used if thawed and drained.
  • 1 tbsp Vanilla Extract Pure vanilla preferred.
  • 2 tbsp Cornstarch Can omit this for additional cream or eggs.
  • 3 large Eggs Bring to room temperature for better mixing.
  • 1 tbsp Pink Food Coloring Optional based on aesthetic preference.
Glaze
  • 1/2 cup Raspberry Puree Sweeten with sugar and thicken with cornstarch.
  • 1/4 cup Sugar Adjust to your sweetness preference.
  • 1 tbsp Cornstarch Helps thicken the glaze.

Equipment

  • Springform pan
  • Mixing Bowls
  • Electric Mixer
  • Saucepan

Method
 

Making the Cheesecake
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.
  2. In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Press the mixture into a springform pan. Bake for 10 minutes or until lightly golden.
  3. Reduce the oven temperature to 325°F (163°C). Prepare your mixing bowl and electric mixer.
  4. Beat the cream cheese until smooth, then mix in the sugar, raspberry puree, vanilla extract, cornstarch, and heavy cream. Incorporate the eggs one at a time.
  5. Add pink food coloring if desired. Pour the filling over the cooled crust.
  6. Bake in a water bath for 55-65 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour.
  8. Prepare the raspberry glaze by heating raspberry puree with sugar and cornstarch until thick.
  9. Once cooled, pour the glaze over the cheesecake, cover with plastic wrap, and refrigerate for at least 6 hours.
  10. Serve and garnish with whipped cream and fresh raspberries.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 72mgSodium: 245mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 0.5mg

Notes

Ensure cream cheese and eggs are at room temperature. Bake in a water bath to prevent cracking. Chill overnight for best flavor.

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